How to Harvest and Use Rose Hips

Harvested rose hips in small white bowl next to cup, spoon and strainer

The Spruce / Meg MacDonald

Project Overview
  • Working Time: 1 hr, 30 mins
  • Total Time: 1 hr, 30 mins
  • Yield: 1 quart
  • Skill Level: Beginner

Rose hips remain on the plant after rose blooms fade. We often don’t often see them because we tend to prune the faded rose blossoms down to the next stem node to encourage more flowers.

What Is a Rose Hip?

Rose hips are the fruit, or seed pods, of rose plants. They are usually red or orange but can be purple or black, and they typically ripen in the late summer or fall.

However, if you leave the spent flowers on the rose bush for winter, you should see these small, berry-sized, reddish seed balls left on the tips of the stems. They are ornamental, looking like small crabapples. Rose hips are edible and many birds enjoy them.


What are Rose Hips and How are They Used?

Edible Uses for Rose Hips

Both rose hips and rose petals are edible. Roses are in the same family as apples and crab apples, which is why their fruits bear such a strong resemblance to those plants. Rose hips have a bit of the tartness of crab apples and are a great source of vitamin C. All roses should produce hips, though rugosa roses—native shrub rose species—are said to have the best-tasting hips. These hips are also generally the largest and most abundant.


Don’t use rose hips from plants that have been treated with a pesticide that is not labeled for use on edibles. If you're not sure, it's best to avoid using any pesticides if you plan to consume the hips.

Rose hips make great jellies, sauces, syrups, soups and seasoning, and even fruit leather. To get a sense of the taste of rose hips, start out by brewing yourself a cup of rose hip tea.

Edible Uses for Rose Hips

The Spruce / Kaley McKean

What You'll Need

Equipment / Tools

  • Garden gloves
  • Knife or scissors
  • Colander


  • Fresh rose hips


Materials and tools to harvest rose hips

The Spruce / Meg MacDonald

  1. Harvest the Hips

    The best time to harvest your rose hips is after the first light frost has nipped the leaves, but before you experience a hard frost that freezes the hips. Light frost helps sweeten the flavor. The hips should still be firm and have good color. Typically, rose hips are red or orange at maturity. Leave the shriveled or dried rose hips on the plants for the birds to enjoy; they won't be as tasty and may be too mushy to pick. Waiting until after a frost is also good for the plant, since cutting the hips before frost could encourage the rose to send out new growth that will be killed back at the next frost.

    Fully ripe hips can often simply be plucked off the rose canes. Or you can clip them off with a knife or scissors. Wear garden gloves to avoid being pricked by the thorns on the rose canes.

    Ripe rose hips cut off from branch with pruners closeup

    The Spruce / Meg MacDonald

  2. Clean the Hips

    Trim off the stem and blossom ends from the hip. Hold the hip securely and slice it in half. You can do all of this trimming with a pair of scissors if the hips are too small to use a knife.

    Rose hips cut in half with knife on cutting board for cleaning

    The Spruce / Meg MacDonald

  3. Remove the Seeds

    You can use whole, fresh rose hips, but the seeds inside have an irritating, hairy covering so it is best if you remove the seeds prior to eating. Cut the hips in half and manually scoop out the seeds. If you're making jelly, you don't need to remove the seeds.

    Seeds removed with spoon from inside harvested rose hips

    The Spruce / Meg MacDonald

  4. Rinse and Process the Hips

    Thoroughly rinse off the rose hips by running water over them in a colander. The hips can be used immediately or dried or frozen to be stored for future use.


    For the most healthful impact, use rose hips when they are fresh. Drying rose hips causes them to lose most of their vitamin C.

    Rinsed rose hips in metal strainer on paper towel closeup

    The Spruce / Meg MacDonald

Uses for Rose Hips

There are many common ways to use and preserve rose hips:

  • Rose hips can be cooked to extract the juice for jams and jellies. The juice can be strained and used immediately, or frozen for up to a year.
  • To dry rose hips, spread the hips out over baking trays rays and dry them in an oven or dehydrator set to 110 F until the hips are dry and brittle. When completely dry, store them in airtight jars.

When making jelly, rose hips are often mixed with other fruits, such as apples or cranberries. To extract the juice to make jelly, remove the blossom remnants and stems from the rose hips. Wash the hips in cool water. Add the rose hips to a pan, cover with water, and simmer for 15 minutes. Cool, then strain through a cheesecloth into a container. One pound of rose hips equals about 2 cups of juice.

You can also use fresh or dried rose hips for a simple rosehip tea. You will need about twice as many rose hips if you are using fresh ones. For fresh rosehip tea, steep four to eight rose hips in a cup of boiling water for about 10 to 15 minutes. Don't use aluminum pans or utensils that could discolor the hips; aluminum also destroys the vitamin C in rose hips. Stainless steel is fine. If you want to try out the flavor of rose hips but don't have any in your garden or you aren't up to all the seeding and prep work that is involved, rosehip tea is widely available in many grocery stores.

The Spruce uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Oprica L, Bucsa C, Zamfirache MM. Ascorbic Acid Content of Rose Hip Fruit Depending on Altitude. Iran J Public Health, vol. 44, no. 1, 2015.

  2. ROSE HIPS: ATTRACTIVE AND EDIBLE. University of Vermont Department of Plant and Soil Science.

  3. Saliha Erenturk, M. Sahin Gulaboglu, Selahattin Gultekin, The effects of cutting and drying medium on the vitamin C content of rosehip during drying. Journal of Food Engineering, vol. 68, no. 1, 2004. doi:10.1016/j.jfoodeng.2004.07.012